The Boston cooking-school cook book

on a sheet; when cool, press down the centres and fill, using two-thirds quince marmalade and one-third currant jelly. Almond Tartlets Line patty pans with puff or plain paste, fill with the following mixture, and bake in a moderate oven until firm. Blanch and finely chop one-third pound Jordan almonds. Add two tablespoons cracker rolled and sifted, three eggs slightly beaten, one-third cup sugar, one-third teaspoon salt, two cups milk, and one-half teaspoon vanilla. Peach Crusts Roll puff or plain paste one-eighth inch thick, cut in two and one-half inch squares, and bake in hot oven. Cool, press down the centres, and arrange on each one-half a canned peach drained from syrup and heated in oven. Sprinkle with powdered sugar and put brandy in each cavity. Light just before sending to table. Malaga Boats Roll puff or plain paste one-eighth inch thick, line individual boat-shaped tins, prick, and half fill with rice or barley to keep pastry in desired shape. Bake in a hot oven. Remove from tins and cover bottom of boats with marmalade, and on marmalade arrange three or four malaga grapes cooked in syrup five minutes. Calvé Tarts Roll puff or plain paste one-eighth inch thick, and cut in rounds of correct size to cover inverted circular tins. Cover tins with paste, prick several times, and bake until delicately browned. Place one-half a canned peach in each case and fill each cavity with one-half a blanched Jordan almond. Fruit Baskets Bake plain paste over inverted patty pans. Roll paste one-eighth inch thick, and cut in strips one-fourth inch wide. Twist strips in pairs and bake over a one-fourth pound baking-powder box, thus making handles. Fill cases with sliced peaches sprinkled generously with sugar, insert handles, garnish with whipped cream and peach leaves. Strawberries, raspberries, or other fruit may be used in place of peaches. Lemon Tartlets Bake paste as for Fruit Baskets without handles. Fill with Lemon Pie II mixture, cover with Meringue II, and bake until meringue is delicately browned. MERINGUES For Pies, Puddings, and Desserts Eggs for meringues should be thoroughly chilled, and beaten with